Roasted Vegetable Pasta

roasted vegetable pasta with tomatoes, zucchini and yellow pepper

Roasted Vegetable Pasta (Photo by Alice Henneman)

While I enjoy cooking, I like lingering over a meal of good-tasting food even more! When I received, my latest CSA box from Pekarek’s Produce, I was originally going to create some type of roasted tomato sauce with the cherry tomatoes. Roasting adds an extra layer of flavor to foods.

Then, I thought again … and decided why not roast the zucchini and yellow pepper also. And, only have to cook once to enjoy all of these foods.

And that’s what I did … it was so easy and so delicious! Here are the directions …

Roasted Vegetable Pasta

  • Servings: 4 side dish or 2 large main dish servings
  • Difficulty: easy
  • Print

Exact amounts aren’t needed in this recipe. Just keep the amount of vegetables roasted at one time to an amount that can be spread in a single, even layer on a pan in the oven.


  • 2 to 4 cups cherry tomatoes, left whole with skins
  • One large bell pepper (any color), cut into 1-inch pieces
  • 1 to 2 medium zucchini, cut into 1/4-inch slices
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 8 ounces uncooked pasta (preferably whole grain), such as rotini, farfalle (bow tie shaped) or medium-sized shell pasta
  • Salt and pepper (preferably fresh ground pepper) to taste
  • Grated Parmesan cheese, preferably freshly grated (optional)


  1. Preheat oven to 375 degrees F.
  2. Mix together cherry tomatoes, bell pepper slices, zucchini and extra virgin olive oil in a large roasting pan, a 9 x 13-inch baking pan or a baking sheet with sides. Spread the  vegetables spread in a single, even layer on the pan. Use a larger pan or a couple of pans if necessary to prevent stacking the vegetables.
  3. Sprinkle the Italian seasoning over the vegetables.
  4. Roast for 25 to 35 minutes, until the tomatoes and zucchini are softened and the pepper has started to brown.
  5. Meanwhile, cook the pasta according package directions. Drain, reserving about 1/2 cup of the pasta water.
  6. Combine the roasted vegetables with the pasta in a large mixing bowl. Season to taste with salt and pepper. If needed, add reserved cooking liquid by tablespoonfuls until you have added enough liquid if pasta requires additional moistening.
  7. Transfer to a serving dish. Serve and pass the grated Parmesan if desired.

Alice's Tips

  • If you decide to use the recipe for 2 main-dish servings, include the cheese to add some protein to the meal. Or, you might quickly heat some pre-cooked shrimp according to package directions and add to the pasta dish.


Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit


2 responses to “Roasted Vegetable Pasta

  1. Kniep, Christine

    This sounds yummy!


    Christine Kniep, CFCS
    Department Head/Family Living Educator
    Winnebago County UW-Extension
    Phone: 920-232-1973

    An EEO/Affirmative Action employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and ADA requirements.
    “Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.” Harriet Tubman


  2. Hi Christine … it exceeded expectations when I made it. Am definitely making it again … and again … and again. So easy!


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